Coconut flan with caramel (banh dua ca ra men)
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Coconut flan with caramel (banh dua ca ra men)
  Coconut    Flan    Vietnamese  
Last updated 6/12/2012 1:01:13 AM. Recipe ID 24549. Report a problem with this recipe.
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      Title: Coconut flan with caramel (banh dua ca ra men)
 Categories: Vietnamese, Desserts, Ceideburg 2
      Yield: 1 Dessert
    1/4 c  Sugar
    1/4 c  Hot water

      1 c  Fresh or canned coconut milk
      1 c  Milk
    1/4 c  Sugar
      4    Eggs
      1 ts Vanilla extract
  This is the ultimate coconut dessert++an adaptation of the classic
  "Creme renversee", or "Flan au caramel".  The technique used is
  distinctly French but the flavors are all Vietnamese.
  This custard is at its best when prepared a day in advance and
  refrigerated so the flavors can mellow.  If you just can't wait, you
  might try the Vietnamese method of rapid cooling for dishes such as
  this: place a small scoop of shaved ice on top of each custard before
  Preheat the oven to 325F.
  Make the caramel:  Cook the sugar in a small heavy saucepan over low
  heat, swirling the pan constantly, until brown.  Stir the hot water
  into the caramel, being careful to guard against splattering (the
  mixture will bubble vigorously).  Boil the mixture, swirling the pan
  occasionally, until the sugar is thoroughly dissolved, about 2
  Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce
  ramekins.  Tilt the molds to coat all of the surfaces with caramel.
  Make the custard:  Combine the coconut milk, milk and sugar in a
  medium saucepan over low heat.  Scald until the sugar dissolves
  completely. Remove from heat.
  In a large bowl, whisk the eggs and vanilla.  Gradually whisk the hot
  coconut milk mixture into the eggs, blending thoroughly.
  Strain the custard through a fine sieve into a bowl.  Carefully pour
  into the caramel-lined souffle dish or ramekins.
  Line a large roasting pan with 2 layers of paper towels (see Note).
  Put the souffle dish in the roasting pan and add hot water to reach
  halfway up the side of the dish.  Bake in the center of the oven for
  50 minutes (30 minutes if using ramekins), or until a knife inserted
  in the center comes out clean.  Be careful not to let the water boil;
  do not disturb the custard while baking.  This is the only "secret"
  to producing a smooth and velvety custard.
  Remove the souffle dish immediately from the hot water.  Allow to
  cool in a cold-water bath.  Chill thoroughly.
  To serve, run a knife around the edge of the custard and turn out onto
  dessert plates.  Serve with shaved ice or whipped cream, if desired.
  Note:  The paper towels in the roasting pan serve a twofold purpose:
  First, they allow the hot water to circulate under the souffle dish
  while baking to distribute the heat evenly; second, if using small
  ramekins, it stabilizes them and keeps them from moving around while
  Yield: 5 servings.
  This is 

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Recipe ID 24549 (Apr 03, 2005)

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